Leek and pasta gratin

  • 60 minutes
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Ingredients

Ingredients for 4 Portions

800 g leeks
1 bunch parsley
1 large onion
2 garlic cloves
1 tbsp oil
1 dl white wine
3 dl stock
1 tsp caraway
100 g diced ham
1.5 dl cream
Salt, pepper, nutmeg
300 g lasagne sheets, not pre-cooked
150 g grated Emmentaler AOC
2 tbsp breadcrumbs

Star of the dish
Emmentaler AOP Réserve/Surchoix
Preparation

Cut the leeks into 1cm thick rings. Finely chop the parsley, onion and garlic. Sweat the onion and garlic in the hot oil. Add the leeks and sweat for a further 1-2 minutes. Add the white wine, leave it to reduce a little. Add the stock and caraway, simmer for 3 minutes.

Combine the diced ham, cream and parsley with the leek mixture, season with salt, pepper and nutmeg. Break the lasagne sheets into pieces of around 5 cm. Place 1/3 of the broken pieces into a gratin dish (about 20 x 30 cm) or in individual dishes. Next spoon 1/3 of the leek mixture over the pieces of lasagne as well as 1 tbsp Emmentaler AOC. Continue in this way until the leek mixture and lasagne pieces are used up. Sprinkle the remainder of the cheese and the breadcrumbs over the top.

Bake in the oven at 200 degrees for around 30 minutes.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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